Fish Tacos

Ingredients For the Fish

1 pound firm white fish fillets, like halibut, cod, even thick haddock ½ tsp each sea salt and freshly ground pepper

High heat oil for the skillet (vegetable or canola)

1 tsp dried chilli flakes

For the Pineapple Salsa

2 cups fresh pineapple, finely diced 1 cup fresh rhubarb, finely diced ¼ cup red onion, finely diced 1 medium jalapeño pepper, seeded and minced

1 medium lime, juice of

¼ cup cilantro, minced

For the Avocado Cream

½ cup plain Greek yogurt

¼ cup avocado, diced

1 tbsp cilantro, minced

1 tsp honey a squeeze of lime juice

For the Tortillas

8 corn tortillas

2 cups romaine, or other crispy greens, finely sliced

Instructions:

• Prepare the Pineapple Rhubarb Salsa first to allow flavours to blend. Combine all ingredients in a medium bowl, cover and refrigerate.

• Combine the Avocado Cream ingredients in a blender and set aside.

• Heat the skillet. Add oil and heat until almost smoking. Pat the fish dry. Sprinkle with salt and pepper. Add to the hot skillet and sear for 2 - 3 minutes or until golden brown. Flip and cook for 2 - 3 minutes on the other side, just until fish flakes easily with a fork. Cook time will depend on the thickness of your fillet. The fish will continue to cook after you remove it from the skillet. Sprinkle lightly with dried chilli flakes, if desired.

• Wrap a stack of tortillas in foil and heat in a 350° F oven for 10 minutes.

• Assemble the tacos: add greens, salsa, fish, and top with avocado cream. Serve immediately with napkins! Bon Appetit!